10T unsalted creamy peanut butter (1/2 cup + 2T)
2 cup whole wheat pastry flour (or swap 1/2 cup with oats)
3-4T white sugar
3-4T brown sugar
2t baking powder
1/2t salt
1 ripe banana (lots of brown spots)
1/2 cup egg substitute (or 2 eggs)
1/4 cup skim milk
1/3 cup mini dark chocolate chips

Instructions:

1. Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and even it out with a paper towel. Spoon the flour into the measuring cup and add to a medium-sized bowl along with the sugars, baking powder, chocolate chips and salt. Lightly beat the eggs and milk in a small bowl. Place the banana in the 1 cup measuring cup and mash the banana with the back of a fork until no chunks remain. Add the banana to the eggs and milk and mix well.

2. Add the peanut butter to the flour mixture and work it in with your hands until very few clumps remain (if your peanut butter is not that runny then microwave in a bowl for 20 seconds). Add the egg, milk and banana mixture and mix together with a large spoon or by hand until it is evenly mixed. Scrape the dough onto a cutting board and split into two equal sized batches. The dough is sticky so use a spoon or butter knife to flatten the dough to form two discs about 7 inches in diameter and a little less than 1 inch in height.

3. Cut each disc into 6 sections and transfer to a baking sheet. Bake for 20 minutes or until the tops are lightly browned and a toothpick comes out clean. Top with strawberry jam or dunk in a cup of coffee! Makes 12 scones.